Stir Fry Soba Noodles with Tofu

Stir Fry Soba Noodles with Tofu


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Stir fried tofu is combined with pak choy, water chestnuts and soba noodles in this Northern Japanese vegetarian dish. It feeds 4 and is ready in only 20 minutes.

Zoë Harpham

Serves: 4 

  • 2 tablespoons salt-reduced soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons sesame oil
  • 2 garlic cloves, crushed
  • 1/2 teaspoon chilli flakes
  • pinch of caster sugar
  • 250g firm tofu, cubed
  • 250g soba noodles
  • 1 tablespoon vegetable oil
  • 250g pak choy, finely shredded
  • 230g tin water chestnuts, drained and sliced
  • 2 tablespoons sesame seeds, toasted

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes then toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
  2. Bring a large saucepan of water to the boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
  3. While the noodles are cooking, heat a wok or large, deep frying pan until hot then add the oil. Drain the tofu, reserving the marinade then stir-fry in the hot oil for about 30 seconds. Add the pak choy and water chestnuts and cook for a further minute, stirring all the time.
  4. Tip in the cooked noodles and reserved marinade. Cook for a further 1–2 minutes or until heated through and the pak choy has wilted. Serve sprinkled with sesame seeds.

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